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Quick & Creamy 30-Minute Street Corn Chicken Rice Bowl

A close-up of a delicious street corn chicken rice bowl topped with crumbled cheese, cilantro, and a creamy orange sauce.
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Make this flavorful Street Corn Chicken Rice Bowl for an easy weeknight dinner. It features juicy seasoned chicken, charred corn, and a creamy chipotle lime sauce over rice, capturing bold Mexican street food tastes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice (for cilantro lime rice, see notes)
  • 1 1/2 cups frozen or fresh corn kernels
  • 1 tablespoon butter
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle powder (or more for extra spice)
  • 1/4 teaspoon garlic powder
  • 1/4 cup crumbled cotija cheese (or feta)
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: avocado slices, extra lime wedges

Instructions

  1. Season the chicken: In a bowl, toss the cut chicken pieces with olive oil, chili powder, cumin, salt, and pepper.
  2. Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
  3. Char the corn: Add butter to the same skillet. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred, about 5 minutes.
  4. Make the crema: While the corn cooks, whisk together the mayonnaise, sour cream, lime juice, chipotle powder, and garlic powder in a small bowl until smooth. This is your creamy street corn topping.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the cooked chicken and the charred corn.
  6. Finish the dish: Drizzle the chipotle lime crema generously over the chicken and corn. Sprinkle with cotija cheese and fresh cilantro. Serve immediately with avocado slices and extra lime wedges if desired.

Notes

  • For cilantro lime rice, mix 2 cups of cooked rice with 2 tablespoons of lime juice and 1/4 cup of chopped cilantro.
  • To adjust the spice level, start with 1/2 teaspoon of chipotle powder in the crema and add more to your taste.
  • This recipe is excellent for healthy chicken bowl meal prep; store the crema separately and add it just before serving.

Nutrition

Find it online: https://daisyrecipe.com/street-corn-chicken-rice-bowl/